Soak mushrooms in one cup of warmed vegetable stock for at least 20 minutes. Transfer to a small pot and simmer mushrooms for 5 – 10 minutes. Remove mushrooms and reserve remaining broth. Cut mushrooms into smaller pieces.

In small saucepan, heat olive oil and saute onions and garlic until softened. Add mushrooms and saute for 2-3 minutes. Add nutmeg, cayenne, salt and pepper and tamari.

Add remaining broth and cook for 5 minutes on low heat. Meanwhile, in a small bowl, make roux by combining olive oil, water and flour. Whisk until a thick paste is made.

Add roux mixture and cook until the gravy is thickened, stirring frequently. Another 5-10 minutes. If gravy is not getting thick enough for you, add some corn starch, if desired. The longer it simmers, the better it gets.